Soba Noodle Salad

From Chef David Hatton

 

RECIPE NOTES

Makes 8 servings
Serving size is 8 ounces

 

INGREDIENTS

Noodle Salad

  • 1 ½ pounds Soba Noodles 
  • Vegetable Oil
  • ¼ pound Sweet Potatoes
  • ¼ pound Red Bell Pepper
  • ¼ pound Seedless English Cucumbers
  • ¼ pound Oyster Mushrooms 
  • ¼ pound Shiitake Mushrooms 
  • 2 ½ teaspoons Sesame Seeds
  • 3 oz Pea Shoots

Sesame Vinaigrette

  • ½ teaspoon Garlic, peeled 
  • 3 Tablespoons + 1 teaspoon Ginger Puree 
  • 1/3 cup Rice Wine Vinegar
  • 2 Tablespoons Red Miso Paste 
  • 3 teaspoons Soy Sauce 
  • 1/3 cup Sesame Oil 
  • 1/3 cup Canola Oil
  • ½ teaspoon Red Curry Paste 
  • ½ teaspoon Ground Black Pepper 
  • ¼ cup Scallions, coarsely chopped

 

DIRECTIONS

Sesame Vinaigrette

  1. With immersion blender, puree garlic, ginger, rice wine vinegar, red miso paste, and soy sauce.
  2. Add sesame oil, canola oil, red curry paste, black pepper, scallions, and cilantro. Blend until well incorporated. 

Noodle Salad

  1. Cook soba noodles and chill, coat very lightly with vegetable oil.
  2. Cut all vegetables in a short julienne.
  3. Toss with sesame vinaigrette.
  4. Garnish with sesame seeds and pea shoots.
  5. May be served on a bed of greens.